Low shear inversion process and products thereof
CA 2015448 C · Owner: Cain, Frederick William · Inventors: Cain, Frederick William; De Wit, Jim
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
It is an object of the present invention to provide a reduced fat butter which is butter-like without being cheese-spread like. In particular, the invention aims to provide a 55-65% butter-fat based spread with a butter-like texture using a simple process of low shear inversion. The additional problems faced include avoiding the high levels of caseinate previously found necessary for inversion and avoiding the costly 16 hr ripening step previously required. A reduced fat butter which has a good butter-like texture by inversion of a concentrated cream in the form of a partially crystallised viscous paste. In particular, by phase inversion under conditions of low shear of a cream comprising …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed April 25, 1990 and granted December 11, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 25, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 25, 2012.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
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Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.